Enzyme inactivation using a new apparatus for continuous treatment with microbubbles supercritical carbon dioxide (SC-CO2) was investigated. D value of α-amylase (5.0 ± 1.2 min) subjected to microbubbles of SC-CO2 treatment (microbubbles-SCT) at 35°C, 30 MPa was lower than that (227 ± 15.9 min) subjected to heat treatment (HT) at 70°C. D value of acid protease was reduced by microbubbles-SCT at 50°C, 30 MPa (15.4 ± 4.1 min), compared to HT at 50°C (233 ± 15.2 min). The activation energy for the inactivation of acid protease (135 ± 8.3 kJ mol-1) by microbubbles-SCT was 1 half of that (259 ± 9.0 kJ mol-) by HT. These results indicated that continuous treatment with microbubbles of SC-CO2 was effective for enzyme inactivation.
|Number of pages||4|
|Journal||Journal of Food Science|
|Publication status||Published - Jan 1 2001|
All Science Journal Classification (ASJC) codes
- Food Science